Martha Stewart's Favorite Recipes

Pan Seared Salmon with Caper-Lemon Butter

Yield: 2 Servings

Dinner for two has never tasted so good! With homemade caper-lemon butter, our A D'Arche White Blend Bordeaux goes swimmingly with this seared-to-perfection salmon dish. The wine's fresh and fruity profile and nice minerality complements the distinct flavor of this classic fish.


For the Caper-Lemon Butter

  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons salt-packed capers, rinsed well and drained
  • 1 tablespoon finely grated lemon zest
  • 1 clove garlic, minced (about 1 teaspoon)

For the Salmon

  • 2 teaspoons olive oil
  • 2 (7-ounce) salmon fillets, skin-on
  • Coarse salt
  • Caper-Lemon Butter, for serving


Caper-Lemon Butter

  1. In a small bowl, stir together all ingredients with a flexible spatula until well combined. Place butter mixture on the center of a sheet of parchment paper then loosely fold paper in half towards you and roll back and forth to form butter into a log pressing to remove any air pockets. Wrap parchment around butter, and then twist ends to seal and tie with twine. Refrigerate until firm, about an hour.

For Salmon

  1. Preheat oven to 350. Heat a medium ovenproof nonstick skillet over medium-high heat. Add olive oil. Pat salmon dry with paper towels. Season the flesh-side of the salmon with salt. When the oil is hot, add salmon skin-side down. Sear until the skin is golden brown and crispy, about 5 minutes. Turn and transfer to oven and cook until a cake tester or tip of a paring knife is just warm to the touch when inserted into the middle of the salmon; about 5 minutes for medium-rare and 9 minutes for fully cooked through. Let rest for 2 minutes and serve immediately topped with a pat of butter.

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